Method of increasing the coagulating point of milk



Patented Dec. 7, 1926.

UNITED STATES PATENT OFFICE.

WILLIAM O. FROHRING, OF CLEVELAND, OHIO.

METHOD OF INCREASING THE No Drawing.

My invention relates to improvement in the method of-increasing thecoagulating point of milk products.

The coagulating point of milk and milk 6 products varies according tonumerous factors such as age, acidity, salt content, etc. Under ordinarycircumstances when milk is used that is of average good quality, nodifiiculty is experienced in sterilizing, such 10 as evaporated milk ata temperature and holding time which are considered safe as far as thefuture keeping qualities of the milk are concerned.

There are times-in the manufacture of evaporated milk and similarproducts when it will not take the minimum temperature necessary to makeit keep. In cases of this kindfit is customary to use some agent toincrease the coagulating point. The following, when added, largelyincrease the coagu-- lating point :Tri-sodium phosphate, sodiumammonium, acid phosphate,

phosphate and sodium bicarbonate. Of these sodium bicarbonate is thebest product to use 2 and is the most widely used.

However, in the production of such products as infant foods which aresterilized in the usual way, it is sometimes necessary to use as regularingredients, substances which 39 have a marked tendency to reduce thecoagulatingpoint. The value of the food elements so contained make ithighly desirable to devise means of increasing the coagulating pointmore effectively than by any of l the present methods and at the sametime not alter the composition of the salts, and therefore detract fromits value. 4

It is also recognized that certain colloids Application filed June 15,

ammonium I COAGULATING POINT OF MILK.

1926. Serial No. 116,087.

exert a protective effect on other colloids in preventing coagulation.Such are termed protective colloids and the one most commonly mentionedis gelatin. None of the colloids commonly known to have a protectiveefi'ect were of any value at thehigh temperature used in sterilizing.

I have found that caseinatcs such as sodium, calcium and potassiumcaseinates have a very powerful protective effect in increasing t ecoagulating point of milk and milk products, 1

This may be accomplished by adding to the mixture. already made or thesame composition can be maintained by substituting a caseinate fora partof the protein already present. It has a further advantage since this isa desirable ingredient and such combinations of sodium case'inate,calcium caseinate and postassium caseinate so as not to disturb theproper salt'balancc.

Having described my invention, what I desire to secure by Letters Patentis:

1. The method of increasing the coagulat ing point of milk whichconsists of the addition of caseinates.

2. The method of increasing the coagulating point of milk which consistsof substituting caseinates for part of the protein content.

3. The method of increasing the coagulating point of milk which consistsof removing a portion ofthe protein content there- 70 from andsubstituting therefor caseinates in about the same proportion of theremoved protein content.

' In testimony whereof I affix my signature.

WILLIAM o. FROHRING.

